Did you know it’s possible to make an amazing (and easy!) beet soup without turning your kitchen into a murder scene? Keep all of that gorgeous fuchsia color contained by using a slow cooker or an Instant Pot.

My recipe pairs sweet beets with tart citrus and a cool & crisp apple slaw for a unique flavor combination! The soup is great on its own as a light meal or in along with a salad.

Why you will love this recipe for Beet Soup

Have I ever told you that my favorite color is beet? I love the deep, purple-y fuchsia of a freshly cut beet and the way they turn everything bright pink.

I have mixed feelings about beets, despite adoring their color. I only a have a handful of beet recipes on my site (linked below!) because deep down I think they taste a little like dirt.

Despite (because of?) their "earthy" flavor, (Which, if we're being honest, is a euphemism for "tastes like dirt") I do think they're delicious under certain circumstances.

Like this beautiful pureed soup!

This recipe is one from my Crock Pot cookbook (The Big Book of Paleo Slow Cooking) which is in the process of being out of print. (sob)

I didn't want it to be gone forever so I wrote up some adaptations for Instant Pot and stovetop and gave it a home here on my site.

Instant Pot Beet Soup Ingredients

This soup is a fun mixture of root vegetables, fruity orange and apple flavor, and a licorice bite from fennel.

(PS. I don't really like fennel normally, but it's REALLY good in this soup. Trust me.)

(P.P.S. And no, I don't make a habit of creating recipes with foods I don't like.)

This pureed beet soup is also paleo, gluten-free, and dairy-free! Also meatless and if you use vegetable stock it's even vegan. For this Beet Puree Soup you will need:

• Beets
• Fennel bulbs
• Shallots
• Carrots
• Dried tarragon
• Apple juice
• Red wine vinegar
• Dijon mustard
• Chicken stock
• Sea salt
• Oranges
• Full-fat coconut milk
• Apple
• Lemon

Beet Soup Recipe Steps

1. Place the beets, half the fennel bulb, shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, sea salt and zest and juice from one of the oranges into your instant pot.
2. Put the lid on your cooker and set it to high pressure for 10 minutes. Let it release steam naturally for at least 5 minutes before releasing pressure manually.
3. Blend the soup until smooth using an immersion blender. Stir in the coconut milk.

Apple and fennel slaw:

1. Thinly slice the apple and the other half of the funnel bulb.
2. Place the apple, fennel, orange juice, lemon juice, and a generous pinch of salt in the bowl. Toss to coat.Serve soup with a couple forkfuls of slaw in each bowl.
   Enjoy the soup with a couple forkfuls of slaw in each bowl!

Instant Pot Beet Soup Tips

• If you can’t get the soup smooth enough with an immersion blender, blend in batches using a countertop blender.
• Use all purple beets if you want to create that beautiful fuchsia color. If you use a mix of purple and golden beets the color might look a little muddy, but it would still taste great.
• Make sure you don’t flip the steam release button as soon as the pressure cycle is over. You might end up with scalding soup sputtering out of the valve. Wait at least 5 minutes.
• If you aren’t avoiding dairy, replacing the coconut milk with heavy cream is a delicious option.

Storing this recipe for Beet Soup

Store your beet soup for up to 5 days in the fridge in an aitight container.

You can also freeze your soup! Just let the soup cool to room temperature, then transfer it to a freezer safe container. I like to use these freezer-safe deli containers for soups.

To reheat your soup, place it on the stovetop for 5-10 minutes or until it’s heated throughout.

More Healthy Beet Recipes on Perry's Plate

The Best Borscht Recipe -- it really is. It's the recipe that helped me give beets a chance. I even made it for a native Russian and he said it was better than his mother's.

Sauteed Beets with Balsamic Orange Glaze is a bomb Thanksgiving side. Or any time of the year side.

Superfood Beet Brownie Bowl is a tasty breakfast or healthier option for a dessert! Turns out beets make great brownies. I love these beet brownies over some chia pudding topped with berries, nuts, and chocolate.

Candy-Striped Beet & Carrot Slaw makes a nice, cool side dish alongside just about any beef or chicken dish. If you can find candy-striped beets, you'll love their pink and white striped insides!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beet Puree Soup FAQs

Recipe for Beet Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Beet soup is such an impressive looking soup with its vibrant color! It's so easy, though -- just toss everything into your Instant Pot and blend it up when it's all cooked! The apple-fennel slaw is the perfect topping, too.

Print

Ingredients

• 2 pounds beets, peeled and cut into 1-inch pieces
• 2 fennel bulbs
• 2 shallots, peeled and sliced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 teaspoon dried tarragon
• 2 cups unsweetened apple juice
• ¼ cup red wine vinegar
• 2 teaspoons Dijon mustard
• 3 cups chicken stock
• ½ teaspoon sea salt
• 2 medium oranges
• 1 14-ounce can full-fat coconut milk
• 1 large apple
• 1 lemon

Instructions

1. Place beets into the insert pot of your Instant Pot.
2. Trim the long stems off of the fennel bulbs and set them aside. Cut the bulbs in half, and slice thinly. Place half of the slices into the Instant Pot. Place the other half in a medium bowl and set it aside.
3. Place the shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, and sea salt into the cooker. Add the zest and juice from one of the oranges to the cooker as well.
4. Put the lid on your cooker and set it to high pressure for 10 minutes. Let it release steam naturally for at least 5 minutes before releasing pressure manually.
5. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk. Taste, and add more salt, if necessary. Cover and let it stay warm while you get the slaw ready.
6. Slice the apple thinly (peeling not necessary) and add it to the bowl with the reserved sliced fennel. Add ½ of the juice from the other orange, ½ of the juice from the lemon, and a generous pinch of salt to the bowl. Toss to coat.
7. Serve soup with a couple forkfuls of slaw in each bowl.
   

Notes

Slow Cooker instructions: Follow the recipe the same way, but increase the chicken stock to 4 cups. Add the ingredients to a 4 or 6 quart slow cooker. Cook for 6-7 hours on low (or 4-5 hours on high). Blend and stir in coconut milk as directed.

Stovetop instructions: Bring all of the soup ingredients (except coconut milk) to a boil in a large soup pot and simmer for 20-25 minutes or until the beets are cooked through and soft. Blend, add the coconut milk, then serve with slaw.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 266Total Fat 12gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 415mgCarbohydrates 37gFiber 6gSugar 25gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Beet Puree Soup with Fennel & Citrus (Instant Pot or Slow Cooker) appeared first on Perry's Plate.

Beet recipes aren't something you see often around here. I've grown to like beets more in the past few years -- it was just a matter of finding the right way to cook them!

I linked to other beet recipes on my site at the end of this post, but I wanted to talk about these sauteed beets for a minute.

This beet recipe is a perfect Thanksgiving side dish and here's why:

(Yes, I made a list. lol)

• You don't need your oven. It's all done on the stovetop, and it's and easy dump and forget situation.
• The sweetness counters a lot of the salty dishes that are typically served at Thanksgiving.
• These beets are delicious warm, room temperature, or even chilled right out of the fridge. That's the beauty of beets -- they're not high maintenance. You can make these ahead of time!
• They're dairy free! In case you need a vegetable side for a dairy-free guest.

The downside of making beets is that it takes FOREVER for beets to cook. WHY IS THAT?

Luckily, all you do is toss everything into a skillet, cover, and forget about it for 30-40 minutes while you work on other things.

And like I said -- they're great at any temperature so you can make them ahead of time.

My favorite part about these beets is the balsamic-orange sauce they're cooked in. Beets + orange + balsamic is a perfect combo. If you don't like beets, you might like these.

What you'll need for cooking fresh beets on the stove

• Butter or avocado oil
• Shallot
• Beets
• Navel oranges
• Fresh Garlic
• Balsamic vinegar
• Coconut sugar - You could use another type of sweetener here, if you like. Brown sugar, honey, or maple would also work well.
• Fresh thyme (or ¼ teaspoon dried)
• Sea salt

How to cook fresh beets on the stove

1. Heat the butter/oil in a large lidded skillet to medium high heat. Add the sliced shallot and cook for 1-2 minutes.
2. Add the beets, the zest from ½ of an orange, the juice from both oranges, and the remaining ingredients.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 40 minutes until the beets are about fork tender.
4. Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
5. Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.

What to serve with Sauteed Beets

Grilled Balsamic Chicken

How to Smoke Chicken Breast (Easy!)

Baked Honey Mustard Salmon

Quinoa Bowl with Garlic Roasted Chickpeas

Rosemary Lamb Chops

If you like these sauteed beets, try these other beet recipes on my site!

More Beet Recipes on Perry's Plate

Russian Palace's Borscht -- Hands down, my favorite recipe using beets. It's also our family's favorite soup. I make a double batch every time I make it. (Yeah, that's a lot of soup, but none of it goes to waste!)

Superfood Beet Brownie Bowls -- I love it when breakfast and dessert overlap! These tasty beet brownies are served in a bowl of chia pudding with fresh berries and nuts making it chock full of superfoods.

Candy Striped Beet & Carrot Slaw -- Have you ever tried candy-striped beets? They might be hard to find but they're super delicious and adorable with their striped interior! This slaw recipe is sweet and citrusy and fresh for summer. You can use regular or golden beets instead of candy striped if you can't find them.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sauteed Beets with Balsamic Orange Glaze

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

I love easy vegetable side dishes where you toss everything into a pan and forget about it for a while. That's the case with this beet recipe! They're cooked in a sweet balsamic orange glaze that's rich and delicious.

Print

Ingredients

• 2 Tablespoons butter or avocado oil
• 1 large shallot, sliced thinly
• 2 ½ - 3 pounds beets (about 5 large), peeled and cubed
• 2 large navel oranges
• 2 cloves of garlic, minced or grated
• ½ cup balsamic vinegar
• ¼ cup coconut sugar
• A few sprigs of fresh thyme (or ¼ teaspoon dried)
• ½ teaspoon sea salt

Instructions

1. Heat the butter/oil in a large lidded skillet to medium high heat. Add the sliced shallot and cook for 1-2 minutes until it begins to soften.
2. Add the beets, the zest from ½ of an orange, the juice from both oranges, and the remaining ingredients.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 40 minutes until the beets are about fork tender, but not quite soft enough to eat.
4. Remove the lid from the pan and cook for another 10-12 minutes until most of the liquid has cooked off and there's a thick, syrupy sauce in the bottom of the pan that coats the beets.
5. Taste, and add more salt if needed. Serve warm or at room temperature. Or even chilled right out of the fridge.

Notes

1. Feel free to swap out the shallot for ¼ of a small onion or about ½ cup of thinly sliced onion.

Recommended Products

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 242Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 390mgCarbohydrates 44gFiber 6gSugar 35gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Sauteed Beets with Balsamic Orange Glaze appeared first on Perry's Plate.

Remember when I asked you guys if you wanted a Valentine's treat or easy dinner ideas and you said "EASY DINNER IDEAS!" and then I posted some gorgeous beet brownie bowls which would have been perfect for Valentine's Day, but I didn't even get the post up until AFTER Valentine's Day?

*facepalm*

Clearly I've been a little distracted lately (Sourdough! Instant Pot yogurt! Surprise Valentine's Breakfast!) and super busy helping Steve figure out our new office (Chiropractic software training! Office furniture! Facebook ads! Branded pens that actually work!)

In my defense, I photographed a REALLY great dinner recipe the same day as these bowls, but for some reason I just wasn't happy with the photos. And I felt like the recipe needed a little tweaking. It's coming soon, though, I promise. And HINT: It's a sheet pan dinner. I love those.

And so do you, I think.

In the meantime, let's talk about these purple brownies and this gorgeous book by Julia Mueller over at The Roasted Root -- Paleo Power Bowls. This is Julia's third cookbook, and I think this one might be my favorite. I mean, look at that cover. STUNNING, no? All of the photography in her book is like this. I love it.

Throwing stuff into bowls and calling it a meal is one of my favorite things. I'm SO looking forward to getting some great ideas and recipes from Julia because she's the vegetable whisperer. Truly.

I made a big ol' list as I was flipping through Julia's book -- including Beef Massaman Curry, Za'atar Chicken Salad, Fall Harvest Salad with Maple Cinnamon Poppy Seed Cider Vinaigrette (!), and Slow Cooker Chicken, Kale, & Artichoke Soup.

Julia is very fond of beets (Understatement. The girl has a beet tattoo!), so I decided to try out her Superfood Beet Brownie Bowls and share the recipe with you.

I like beets. Sort of. Mostly in Borscht. Sometimes roasted. Sometimes I add a few spoonfuls of beet puree to make pancakes and waffles pink for my girls.

Julia makes me want to eat more beets. Especially in brownie form.

Did I tell you beet is my favorite color? That rich, bold purpley-pink makes my heart flutter. And it amazes me, STILL, that a color like that can be found in nature.

I mean, look at the parchment around these beet brownies. These aren't regular brownies with a couple spoonfuls of beet as a token healthy ingredient. There are a lot of beets in there. The batter is even purple and you whip it up in the blender!

My kids walked in as I was blending it and they thought I was making a smoothie.

The best thing is that they don't even taste like beets. (Face it, beets do taste like dirt sometimes. I know I'm not the only one who thinks this.)

Gorgeous, right? Especially with the chia seed pudding. Have you ever eaten chia pudding? It's super easy to make and most of my kids like it. The texture is sort of interesting and might not be your thing -- blending it at the very end makes it smoother, if that helps.

My 3-year-old calls it "cheetah pudding" which I think is the cutest thing ever. I think we'll call it that forever. Along with "Valentime's".

Even though Valentine's Day has passed, these bowls can still be a part of your life. Like on a Tuesday the week after Valentine's Day.

And go grab a copy of Paleo Power Bowls!

Superfood Beet Brownie Bowls

Yield: Makes about 6-8 bowls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These bowls are filled with superfoods like chia seed pudding, beet brownies (so good, guys), walnuts, blueberries, and dark chocolate. Make them for a healthier dessert or prep them the night before for a special breakfast.

Print

Ingredients

For the Brownies:

Toggle ingredient group

• 3 small beets, cooked (see note)
• 2 eggs
• ½ cup creamy almond utter
• ½ cup coconut sugar (see note)
• 2 teaspoons vanilla extract
• 5 Tablespoons raw cacao powder (or cocoa powder)
• 3 Tablespoons coconut flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ⅔ cup vegan dark chocolate chips (or other 70% dark chocolate, chopped)

For serving:

Toggle ingredient group

• Chia Seed Pudding (see note for recipe)
• Fresh blueberries
• Raw walnuts, chopped
• Hemp seeds & chia seeds (optional)

Instructions

1. Preheat oven to 350 degrees F, and line an 8"x 8" square baking pan with parchment paper.
2. Add all ingredients for the brownies except the dark chocolate chips to a blender or food processor. Blend until well-combined. Note: you may need to stop the blender a couple of times to scrape the sides down. The batter will be thick.
3. Fold the dark chocolate chips into the batter, reserving some for sprinkling on top. Transfer brownie batter to the prepared baking pan and smooth into an even layer. Sprinkle with any remaining dark chocolate chips.
4. Bake on center rack of the preheated oven for 30-35 minutes, until brownies are firm to the touch. Remove from the oven and allow brownies to cool at least 30 minutes before cutting
5. Assemble the bowls by adding the desired amount of chia seed pudding, blueberries, and chopped walnuts to small dessert bowls. Stick a beet brownie on top and sprinkle with hemp seeds and chia seeds, if using.

Notes

About the beets: I cooked the beets in my Instant Pot by peeling and quartering them and cooking them on high pressure for 15 minutes (on the wire rack with a cup of water in the pot). I used a quick steam release to get them out, then I chopped them up. You can also chop them into 2-inch pieces and roast them on a foil-lined pan in a 400 degree oven for 45-50 minutes. (Yes, beets take that long.) Either way you should have about 2 cups of loosely packed chopped beets. You could also substitute 1 ½ cups pumpkin or sweet potato puree and replace the almond butter with ⅓ cup of melted coconut oil.

About the sweetener: I used Lakanto golden monkfruit sweetener to lower the carbs. You could use any granulated sweetener here.

About the Chia Seed Pudding: To make the pudding, pour into a sealable jar (like a quart mason jar):  2 ½ cups unsweetened almond or coconut milk, 3 Tablespoons maple syrup (or other sweetener), ½ teaspoon vanilla extract, pinch of sea salt, and ⅔ cup chia seeds. Seal the jar and shake vigorously until well-combined. Chill overnight or for at least 4 hours. You may have to whisk or shake it again to get rid of the large clumps before serving. Makes about 3 cups of pudding.

The post Superfood Beet Brownie Bowls appeared first on Perry's Plate.

How often do you see carrots with the greens still attached? They're so pretty. I wonder if cutting their greens makes them feel like their "hair" is getting chopped off?

If carrots had feelings, that is.

Speaking of feelings... I have mixed feelings toward beets. They're probably the most gorgeous color found in nature, but I think they taste like dirt.

Sometimes they surprise you, though. Have you ever seen candy-striped (chioggia) beets? Pretty cool, right? One perk to these babies is they don't turn your hands (or whatever else they touch) purple for the next two days, and taste less like dirt then the other ones.

Carrots will surprise you, too. Like the purple ones we get sometimes in our CSA box. Tricky, tricky vegetables.

Because I have issues with beets, I tried roasting them, which usually works with vegetables I don't like (except for radishes). No luck. I don't mind them in borscht, though. Or hummus. Otherwise, I cook them down, mash them, freeze some in ice cube trays and turn things pink. Like waffles. My girls really like it, and a couple of tablespoons changes the color drastically, but doesn't affect the flavor or texture.

Ah, but this slaw. Look how gorgeous those beets and carrots are. I didn't adjust the saturation for those photos above -- they really are that bright!

Sometimes bright, colorful food is just the thing to get your kids to at least take a bite. My girls nibbled at this slaw at first, but then ate a good amount of it. I did, too. The dressing is really citrusy and tart -- almost too tart -- but the sweetness from the beets and carrots toned it down.

I was surprised how much I liked this! It's the first time I've ever been happy eating raw beets.

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If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Candy-Striped Beet and Carrot Slaw

Yield: Serves 4

Additional Time: 30 minutes

Total Time: 30 minutes

Candy-striped beets can be tricky to find (but worth the hunt!). If you have a hard time tracking them down, you can substitute golden beets or regular beets. If you use regular purple beets, your slaw will end up a brilliant shade of fuchsia -- which isn't necessarily a bad thing.

Print

Ingredients

Toggle ingredient group

• ¼ cup coconut cream or plain Greek yogurt
• 1 teaspoon finely grated orange zest + 3 T fresh orange juice
• 1 T fresh lemon juice
• 1 T finely chopped fresh dill
• 5 2"-diameter candy-strip (Chioggia) beets, scrubbed, julienned
• 1 large carrot (or 2 medium), julienned
• salt and pepper, to taste

Instructions

1. Whisk coconut cream, orange zest and juice, lemon juice, and dill in a medium bowl.
2. Add beets and carrots and toss to combine. Season with salt and pepper.

Notes

Nat's Note: I used a mandoline slicer to slice the beets and carrots. I forgot to peel them, and I don't think it made a big difference.

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The post Candy-Striped Beet and Carrot Slaw appeared first on Perry's Plate.

… with borscht. Not each other (yet). Most borscht we ate in Russia was vegetarian, but I wanted a heartier version with beef stew meat and a richer tasting broth. It still has the backbone of traditional borscht… but more bougie.

Disclaimer: this recipe requires a lot of vegetable prep. For that reason we save it for a weekend project and we even double the recipe because we eat it so fast! If you have a food processor with a slicing/shredding disk, I highly recommend using it!

This Beef Borscht Soup is sure to be a family favorite!

If your family is anything like mine, this Beef Borscht Soup will definitely become a favorite! With its hearty chunks of beef, vibrant vegetables, and flavorful broth, how could one not fall inlove with this dish?!

What is Borscht Soup?

Borscht is a sour soup originating from Eastern Europe and Northern Asia, is made using meat stock, vegetables, and seasonings. Its Ukrainian variant, often associated with the name "borscht" in English, includes red beets, giving the soup its vibrant pink/red color.

What does Borscht taste like?

Borscht typically has a rich, savory flavor with a slight tanginess from ingredients like lemon or sour cream. The taste can vary depending on the specific recipe and regional variations, but it often features earthy notes from beets, sweetness from carrots, and a depth of flavor from meat broth or stock. The combination of vegetables and seasonings creates a hearty soup with a complex flavors that are both comforting and unique.

Russian Borscht Ingredients

• Avocado oil
• Onion
• Beef stew meat
• Beets
• Carrots
• Tomato paste
• Beef stock
• Potatoes
• Cabbage
• Bell pepper
• Honey
• Lemon juice
• Salt
• Pepper
• Garlic
• Dill weed (Fresh)

How to Prep Ingredients for Borscht Soup

1. Start by getting your vegetables prepped. I like to shred the cabbage and peel and cut the beets, carrots, potatoes, and pepper into little ½-1 in cubes. Steve prefers to shred the beets and carrots along with the cabbage to give it a more homogenous texture.
2. I also like to trim the beef stew meat and cut it into smaller ½-inch pieces so it’s more consistently sized with the vegetables.

How to make Borscht Soup

1. Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove the meat from pan and keep warm.
2. Add the onion to the skillet and saute 5-7 minutes. Add the beets and carrots to the skillet and sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.
3. In a large stockpot, bring 2 ½ quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 25-30 min. Add remaining beef broth to reach desired consistency.
4. Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream.

Borscht Recipe Variations

Meat - This recipe could use beef, pork or veal for this dish.

How to Serve this Russian Borscht Recipe

I like to serve it hot with a dollop of sour cream and some bread on the side.

Is Borscht served cold?

While traditional borscht is typically served hot, there is also a variation known as "Chilled Borscht”. This is often enjoyed on hot days as a refreshing summer meal.

How to store Borscht Soup

Once the soup has cooled down completely, pouring it into a lidded container and store for up to 5 days in the fridge.

Beef Borscht Recipe FAQs

Russian Borscht Soup Recipe

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Borscht isn't sexy. I get it. But this version might change your mind. Everyone in our family loves it!

Print

Ingredients

Toggle ingredient group

• 1 Tablespoon avocado oil
• 1 ½ cup chopped onion
• ¾ pound beef stew meat
• 5 medium beets
• ½ cup chopped carrots
• 5 Tablespoons tomato paste
• 3 quarts beef stock
• 2 large potatoes
• 1 medium head cabbage
• 1 cup chopped green bell pepper
• 3 Tablespoons honey
• ⅓ cup lemon juice
• 1 Tablespoon salt
• ½ Tablespoon pepper
• 1 clove garlic, minced
• 1 Tablespoon fresh dill weed, chopped

Instructions

1. Peel and chop raw beets to yield 4 cups. Peel and cube potatoes and finely chop or shred the cabbage. You may also shred the beets and carrots instead of cubing them (Steve likes it better that way).
2. Trim the stew meat, if needed, and cut it into ½ inch pieces. Sprinkle a little salt over them.
3. Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove the meat from pan and keep warm.
4. Add the onion to the skillet and saute 5-7 minutes. Add the beets and carrots to the skillet and sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.
5. Meanwhile, in a large stockpot, bring 2 ½ quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 25-30 min. The vegetables will be soft and the meat will be tender. Add remaining beef broth to reach desired consistency.
6. Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream.

Notes

1. The only thing I changed about this recipe was adding stew meat and substituting beef stock for chicken stock. The original recipe did not contain meat.

2. It's better if you make it, stick it in the fridge, then reheat it the following day. Steve swears it's the best on day three. I have to agree. :)

3. Steve likes to shred the carrots, potatoes, and beets to get a more unified texture. I like chunks.

4. To make this Whole30 compliant, omit the honey or replace it with Date Paste.

The original recipe is (supposedly) from Roza Gorenuk, chef at Chicago's Russian Palace Restaurant, and was originally from Roza's grandfather, who cooked for Czar Nicholas II. That version was vegetarian. I simply added beef stew meat, beef broth, and made a few other tweaks.

I prepared this for a Russian native a couple of years ago and not only did he go back for seconds, he told me that it tastes just like his mother's.

More Easy Recipes with Beef Stew Meat on Perry's Plate

If you like this recipe, try another one of my deliciously cozy beef recipes!

Beef Curry in the Slow Cooker is an Indian style curry that is a family favorite!

Hungarian Goulash isn't your usual elbow Mac and ground beef dish. You'll love this Hungarian-inspired one!

Instant Pot Beef Stew is a classic beef stew packed with flavor and is perfect for a chilly evening.

Steak Chili - One of my most favorite chili recipes (and literally award winning!) using tender pieces of beef chuck instead of ground beef. You'll love this one.

The post Beef Borscht Recipe appeared first on Perry's Plate.